Delight your senses with the exquisite flavors of Steamed Mussels in White Wine & Lemon. This dish embodies the essence of coastal cuisine, combining succulent mussels with a luxurious white wine and cream sauce, infused with the bright zest of lemon. Perfect for a romantic dinner or a gathering with friends, this recipe promises a taste of seaside indulgence that will leave you craving more.
In our cozy kitchen by the sea, my family and I have created countless memories over steaming pots of mussels. This recipe, in particular, holds a special place in our hearts. I vividly recall the first time I prepared it for my husband on a breezy summer evening. As the aroma of garlic, shallots, and white wine filled the air, anticipation grew. With each mussel opened, releasing its briny essence, we knew we had stumbled upon something truly magical. Now, it has become a cherished tradition in our home, a symbol of togetherness and the simple joys of life by the ocean.
Why This Recipe Shines:
1. Coastal Flavors: The marriage of fresh mussels with a delicate white wine and cream sauce transports your taste buds to the shores of the Mediterranean. 2. Ease of Preparation: With straightforward steps and minimal ingredients, this recipe is both accessible for beginners and satisfying for seasoned cooks. 3. Versatile Serving: Whether enjoyed as a cozy dinner for two or as a shared appetizer among friends, these steamed mussels are a versatile delight. 4. Luxurious Yet Approachable: The combination of white wine, cream, and lemon elevates this dish to a gourmet level, yet it remains approachable and comforting.
Ingredients:
- 15 ml (1 tablespoon) olive oil
- 1 large shallot, minced
- 3 garlic cloves, minced
- Pinch of red pepper flakes
- 120 ml (1/2 cup) white wine
- 60 ml (1/4 cup) heavy cream
- 30 g (2 tablespoons) unsalted butter
- 450 g (1 pound) mussels, cleaned
- Handful of chopped parsley
- Salt and pepper to taste
- Crusty bread, to serve
- 1/2 lemon, zest
- Juice of 1 lemon
- Lemon wedges, fresh parsley, and freshly cracked pepper for serving
Directions:
- Wash the mussels under cool water and set aside. In a deep pot, heat a drizzle of olive oil over medium heat. Sweat out the shallot, garlic, and red pepper flakes. Season with salt and pepper.
- Add the white wine to the pot and let it reduce for 2-3 minutes. Then, pour in the heavy cream and melt in the butter, stirring until combined.
- Once the sauce is well combined and the butter is melted, add the cleaned mussels to the pot. Stir well to coat them with the sauce. Cover the pot with a lid and steam the mussels until they open, about 5-6 minutes.
- Remove the lid and turn off the heat. Toss in the chopped parsley, lemon zest, and lemon juice. Stir to incorporate.
- Serve the steamed mussels with lemon wedges, fresh parsley, freshly cracked pepper, and crusty bread to soak up the delicious sauce.
Notes:
- Ensure all mussels are tightly closed before cooking; discard any that remain open.
- For a lighter version, you can omit the cream and use chicken or vegetable broth instead.
